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Wednesday, February 13, 2013


I have got to get back on a normal sleep schedule.  We were at Yaya's house last night for dinner and somehow we didn't end up coming home until almost 11:00!  Then of course I couldn't sleep and was still awake when Aaron got up to get ready for work.

Our house is finally free of this sickness and I am so happy to have my energy back!  Today I spent the day making beans for our chili tonight and making Bailey some chocolate muffins.  I plan on sharing the chocolate muffin recipe with you later, but for now I'm going to hold back on it because I think it needs tweaking.  I got the recipe from which has lots of recipes for children.  The recipes are supposed to be more healthy for children because they have less sugar and more vegetables in them.  This particular recipe only has 1/2 cup sugar per 12 muffins, however they were excessively dry.  I was thinking the batter was a little on the dry side when I mixed it, but I decided to follow the recipe since it was the first time I've tried them.  Sure enough, the muffins came out dry and crumbly.  When I get the recipe just the way I like it I'll post it so everyone can try it.

Tonight I made chili and macaroni and cheese for dinner.  I love chili.  My mom makes great chili, but this is one meal where I prefer to eat my own.  At least I make it more suited to my tastes.  There are no onions or peppers or chunks of tomato in my chili.  I only use pinto beans and very lean ground beef and I put a ton of cumin in it because I just love the way cumin tastes.  Aaron seems to like my chili too, but he says that soup is not filling enough for him.  That's why I make macaroni and cheese with it, so Aaron can get full enough.


1 lb lean ground beef (or turkey)
2 cloves garlic, minced
1 1/2 Tbsp chili powder
2 tsp ground cumin
1/4 tsp onion powder
salt and pepper
1 can tomato sauce
1 can water
2 cans pinto beans (or 3 cups cooked dry beans)

In a large soup pot over medium heat brown the meat with the chili powder, cumin, onion powder, and salt and pepper.  (If you're feeling adventurous you can add a pinch of crushed red pepper flakes.)

Once the meat is cooked through add the garlic and cook for about 30 seconds.

Add the tomato sauce, water, and beans.  Bring to boil and reduce the heat to medium-low.  Let simmer about 10 minutes.  For thicker chili leave the lid off, for a soupier chili cover the pot with a lid while it simmers to keep it from reducing too much.

Serve and enjoy!

This recipe easily serves the three of us with leftovers and would probably serve up to 4-6 people.  To stretch the recipe to serve more people you could add an extra can of beans (or 2) and an extra small can of tomato sauce (or a regular sized can if adding 2 cans of beans).  Just remember that you may also have to adjust the amount of spices you add as well.  

We like to mix ours with macaroni and cheese to make chili-macaroni.  Sometimes we make "Petro's" by adding Fritos, shredded cheese, and sour cream.  You could also add diced tomatoes, chopped onion, green onions, black olives, jalepenos, or anything else you enjoy with chili, but I think my favorite way to eat it is with Fritos Scoops and cheese on top.

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